Don Signature Crab - Singapore Food Guide

Homemade Ngoh Hiang (Five Spice Pork Rolls)

Singapore-style ngoh hiang: five-spice pork and prawn rolls wrapped in beancurd skin and deep-fried until golden-crispy — a hawker-style snack perfect for family makan or CNY sharing.

Homemade Ngoh Hiang (Five Spice Pork Rolls)

About this dish

Ngoh Hiang (five-spice pork rolls) is a familiar sight at Singapore hawker centres, zi char stalls and neighbourhood kopitiams — the sort of snack or side dish you grab warm with chilli padi and rice. This homemade version recreates that hawker aroma at home: fragrant five-spice, tender minced pork and prawns for sweetness, crunchy water chestnut and a crisp beancurd skin wrapper for contrast.

In Singapore homes, ngoh hiang turns up at family dinners, potlucks and festive spreads like Chinese New Year, where a platter of sliced rolls sits alongside achar, braised vegetables and steamed rice. It also makes a solid supper or lunchbox protein — slice, pack with rice and a sambal cucumber salad and you’re set. The flavour profile is warmly spiced from Chinese five-spice powder, savoury with light soy, a hint of sesame oil and textural pops from water chestnut and carrot.

This recipe balances traditional technique with practical kitchen tips for Singapore cooks: you can steam the rolls briefly for even cooking before deep-frying for the hawker-crisp finish, or pan-fry for a lower-oil option. Use locally available ingredients from NTUC FairPrice, Cold Storage or Sheng Siong, and tweak the chilli dipping sauce to suit your family’s spice tolerance. Serve hot, slice thinly, and enjoy like you would at a heartland hawker stall or a cosy zi char dinner in the East Coast or Tiong Bahru.

Ingredients

  • 500 g minced pork (preferably 20% fat for juiciness)
  • 150 g raw prawns, peeled and roughly chopped (optional but traditional for sweetness)
  • 80 g water chestnuts, finely diced (for crunch)
  • 1 small carrot, peeled and finely diced
  • 3 spring onions, finely sliced
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1 large egg, beaten (binding)
  • 2 tbsp tapioca starch or cornflour
  • 1½ tsp Chinese five-spice powder
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce (for colour)
  • 1 tbsp Shaoxing wine or dry sherry (optional)
  • 1 tsp sugar
  • ½ tsp white pepper
  • 1 tsp sesame oil
  • 6–8 sheets beancurd skin (tofu skin/yuba), about 20 x 15 cm each, or thin spring roll wrappers as substitute
  • Vegetable oil for deep-frying (about 1–1.5 litres) or enough for shallow frying
  • Fresh coriander or sliced red chilli for garnish
  • Chilli dipping sauce (store-bought sweet chilli or homemade: 3 tbsp sriracha, 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp sesame oil)

Step-by-Step Method

  1. 1. Prepare filling: in a large bowl combine minced pork, chopped prawns, water chestnuts, carrot, spring onions, shallot and garlic. Add beaten egg, tapioca starch, five-spice powder, light soy, dark soy, Shaoxing wine, sugar, white pepper and sesame oil. Mix well until sticky and well combined — this helps it bind.
  2. 2. Taste and adjust: fry a small teaspoon of the mixture to test seasoning. Add a touch more light soy or sugar if needed, adjusting to your preference like you would at a zi char stall.
  3. 3. Prepare wrappers: briefly soften beancurd sheets by passing over a low steam or wiping with a damp cloth if they feel brittle. Keep a small bowl of water nearby to wet the edges for sealing.
  4. 4. Roll the ngoh hiang: divide filling into 6–8 portions. Place a portion on a beancurd sheet, spread into a log about 2–3 cm thick, then roll tightly, tucking in the ends and sealing with a dab of water. Aim for compact rolls so they hold shape when frying.
  5. 5. Optional steam for even cooking: place rolls on a steaming rack and steam over boiling water for 6–8 minutes — this ensures the centre cooks through and gives a tender interior. Cool slightly before frying. (Skip for quicker prep but fry longer if raw inside.)
  6. 6. Heat oil and fry: heat vegetable oil in a wok or deep pot to 170–180°C. Fry rolls in batches, turning occasionally, until golden-brown and crisp, about 4–6 minutes per batch. For shallower oil, pan-fry on medium-high heat and finish in the oven at 200°C for 6–8 minutes.
  7. 7. Drain and rest: remove to a wire rack or paper towel and let rest 2–3 minutes to set the juices. This also makes slicing neater.
  8. 8. Slice and serve: slice each roll 1–1.5 cm thick on the bias, arrange on a platter with coriander, sliced red chilli and the chilli dipping sauce. Serve hot with steamed rice, achar or as part of a potluck spread.
  9. 9. Make-ahead and reheat: store cooled rolls in the fridge up to 2 days. Reheat in a preheated oven or air fryer at 180°C for 6–8 minutes to restore crispness; avoid microwaving which makes skins soggy.
  10. 10. Leftover ideas: finely chop cold ngoh hiang and fold into omelettes, or dice and stir into fried rice for a quick zi char-style lunchbox.

Tips & Serving Ideas

  • Buy beancurd skin (yuba) from Cold Storage or wet markets; NTUC FairPrice and Sheng Siong often carry ready-to-use sheets. Spring roll wrappers work as a substitute if you can't find yuba.
  • For easier slicing and firmer logs, chill rolled ngoh hiang in the fridge for 15–20 minutes before frying.
  • Control oil temperature: keep deep-fry oil at 170–180°C. Too hot and the skin browns before the filling cooks; too cool and rolls absorb excess oil.
  • Steam briefly before frying for an evenly cooked interior, a trick many home cooks use to reproduce hawker textures.
  • Adjust spice and sweetness to local tastes: some families prefer more five-spice, others add extra sugar. Test-fry a small piece to fine-tune seasoning.
  • Make ahead for gatherings: you can form and refrigerate rolls for up to 24 hours, then fry just before serving. Recrisp leftovers in an air fryer or oven.

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